Fall has arrived — you can feel it in the crisp evening air. And here in Minnesota, that means it's time to pull out the sweaters and the soup pot, because it doesn't take long for that crisp, ...

2½ cups flour, divided 3 tablespoon Manischewitz dill mustard 2 large eggs 1½ pound boneless chicken thighs, cut into bite-size strips 1 cup diced plum tomatoes 2 cups sliced button mushrooms 2 ...

In a large soup pot, mix together the bouillon and hot water. Bring to a boil. Add the diced chicken, reduce heat to medium and continue cooking. Meanwhile, heat the olive oil in a large skillet. Add ...

Chicken is usually the last thing on my mind when I go to a “nice” restaurant. I usually want to try interesting meat dishes I would never be able to replicate at home. I have come to expect, however, ...

Rinse chicken and cavity with cold water. Pat dry. Season inside cavity with salt and pepper. Stuff with quartered lemons and thyme sprigs. Season chicken with salt and pepper. Truss chicken with ...

2. Heat butter or fat in a large Dutch oven or braising pot. 3. Sear chicken in the fat for 3-4 min. per side. Remove and rest. 4. Add onion and garlic to the pot and sauté until soft. Do not brown. 5 ...

2 cups low-sodium mushroom broth (Pacific brand, available at Whole Foods) 2 packs instant roasted turkey gravy (Simply Organic brand, available at Whole Foods) Cut the chicken livers into small ...